Gluten Free Chocolate Mousse Cake
"You know those super squishy, soft-crusted rolls from Subway? Well, I made gluten free sandwich rolls in just that style. They are maybe the softest sub rolls I have ever … more »..."
INGREDIENTS
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CAKE
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1 cup + 2 tablespoons (158 g) all-purpose gluten free flour (I used my Better Than Cup4Cup blend, but any of the others should work fine)
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1/2 teaspoon xanthan gum (omit if your blend already contains it)
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11 tablespoons (55 g) unsweetened cocoa powder (I prefer Dutch-processed in this recipe, but made it with natural cocoa powder and it worked fine)
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3/8 teaspoon kosher salt
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3/8 teaspoon baking soda
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3/4 cup (150 g) sugar
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1/2 cup + 1 tablespoon (126 g) sour cream, at room temperature
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6 tablespoons (84 g) vegetable oil
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1 egg + 1 egg yolk (90 g, out of shell) at room temperature, beaten
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1/2 cup + 1 tablespoon (4 1/2 ounces) warm water (about 95°F)
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CHOCOLATE MOUSSE
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1/4 cup (20 g) unsweetened cocoa powder (Dutch-processed is best, but natural will work, too)
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1/2 cup (4 ounces) warm water
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10 ounces dark chocolate, chopped
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4 tablespoons (56 g) unsalted butter, chopped
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2 cups (16 fluid ounces) heavy whipping cream
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1/4 cup (29 g) confectioners’ sugar
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